Make My Day Camp: Turkey Forestière

Saturday, March 5, 2022

Turkey Forestière

Another standby recipe from my 'Gourmet on the Run' cookbook, the first cookbook I ever used as a grown-up and I still make things from it - like this very quick turkey dish that is perfect for a weeknight meal. (click here for another recipe from the book for penne alla vodka) I haven't made this in quite some time, when we had it for dinner Dave was all 'this is so good, you should definitely make it again' and then laughed when I said that we've been eating it for years but apparently it'd been a while haha!

4 turkey cutlets (about 1 lb. total)
flour
1 T. olive or vegetable oil
1 T. butter
3 scallions, cut into thin slivers
1 carrot, julienned (cut into matchstick-thin strips)
1/2 lb. sliced mushrooms (about 1 cup)
1 tomato, diced
1 t. dry rosemary, crumbled
1 c. dry vermouth (you can substitute wine, white wine vinegar, sherry)
1 c. chicken broth
1/2 t. salt
1/8 t. pepper
1/4 cup heavy cream

Lightly coat turkey cutlets with flour. In large skillet over medium-high heat, heat oil and butter. Sauté turkey until golden, about 2 minutes on each side. Add remaining ingredients except cream. Cover; simmer 7 to 9 minutes, until tender. Remove turkey and vegetables; keep warm. Rapidly boil sauce, reducing to about 1 cup. Stir in cream. Pour over turkey, top with vegetables. Serves 4

Serve with your favorite rice mix if desired.

Note: our store didn't have turkey cutlets so I bought tenderloins, sliced in half, put between plastic wrap and pounded until thin.

cutting and pounding the turkey thin makes it super quick to cook thru

add the veggies, herbs, vermouth and broth

once veggies are cooked remove from the liquid in the pan and keep warm

reduce the liquid, add cream

I put turkey and veggies back in the sauce, recipe says to pour the sauce overtop of turkey. I
really like the sauce so I like to coat everything with it, then add more once plated if desired.